Mean Green Mean Burger

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


1 pound ground rib-eye (boneless) steak
1 medium yellow onion
1 TBS Grey Poupon mustard
2 TBS fresh fine chopped parsley
1/8 cup of dry red wine (such as Sutter Home Merlot)
4 TBS grated Camboloza blue cheese (don’t substitute, very mild)
4 large slices of green tomato
1 avocado sliced
4 rustic buns (such as Ciabato, Kaiser or sour dough)
Olive oil Vegetable oil, for brushing on the grill rack



1. Grate onion and squeeze out juice with your hands. 2. Combine beef, onion, mustard, parsley and wine in a bowl. 3. Take enough meat mixture to make one burger (approximately one quarter pound). Form three quarters of that meat mixture into a patty, reserving the remainder. Make an indentation in center of patty and fill with one Tablespoon of the Camboloza blue cheese. Cover the cheese with the reserve meat and form into a finished patty. 4. Repeat step #3 to make the additional three burgers for a grand total of four burgers. 5. Set on wax paper or suitable container and refrigerate for at least an hour or overnight until cookout. 6. Preheat grill. When the grill is ready, brush the grill rack with vegetable oil. 7. Grill patties 2 ½ minutes each side for a juicy rare burger (make sure the burgers are at least 165 degrees F) or longer according to taste. 8. Arrange sliced green tomatoes on a rimmed nonstick perforated grilling pan coated lightly with olive oil and grill alongside the patties until slightly browned (1 or 2 minutes) turning as needed. 9. Spray or brush olive oil onto inner (cut) side of buns, grill until lightly toasted. 10. Lightly spread Grey Poupon mustard on bun then lay one slice of green tomato. Set burger on tomato slice, then top with avocado slices on burger and cover it with the other half of bun. Enjoy.